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Whole Roasted Chicken & Onion Pan Gravy
May 25, 2017
There's nothing more simple and inviting than roasting a chicken in your own home. Lemon, thyme, rosemary, garlic, salt and pepper - these are just a slice of all the amazing variations of how your chicken can be dressed. 🙂
- Prep: 20 mins
- Cook: 1 hrs 45 mins
- Yields: 4-6 Servings
Directions
1Let the chicken stand at room temperature for 30 minutes. Preheat oven to 425°F.
2Make sure to can the plastic pop-up timer from the chicken if there is one and go ahead and remove the giblets and excess fat from the chicken cavity. (I know it's gross, I close my eyes, grab and toss in the garbage.)
3Rinse the chicken inside and out under cold-running water and dry the chicken thoroughly with paper towels.
4Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
5In the center of a large, heavy-duty (preferably cast-iron) skillet, place the onion slices in two rows. Insert the garlic cloves, 4 thyme sprigs, and the lemon wedges into the cavity of the chicken. Place the chicken on top of the onion slices in the skillet.
6Bring chicken legs forward, cross them, and tie together with a length of kitchen twine. Brush the entire surface of chicken with olive oil and sprinkle liberally with salt and pepper.
7Roast the chicken until the skin starts to turn brown and crisp, about 30 minutes.
8Turn oven down to 375°F and cook for 45 more minutes or until the juices run clear when pierced and chicken is deep golden brown.
9Insert an instant-read thermometer into the thigh.
10When the temperature reads 165°F, remove the chicken from oven (it may need more time to reach 165°F depending on the size of the chicken).
11Transfer the chicken to a large baking pan or dish to collect juices.
12Let the chicken stand for 10 minutes so the juices can settle.
13Pour any juices that have collected under the resting chicken back into the skillet with the onions.
14To make the onion pan gravy, place the skillet on the stove over medium-high heat.
15Add 2 more thyme sprigs, the wine, and chicken stock to the skillet and bring to a boil.
16Using a wooden spoon, scrape up the browned bits on the bottom of the skillet and combine with the liquid.
17Cook the gravy until reduced by half about 4 minutes. Season with salt and pepper.
18Untie the chicken’s legs and remove and discard the garlic, thyme, and lemon inside the cavity.
19Carve and serve the warm onion gravy on the side.
FAB Tip: I like to get chickens that have been fed their natural feed which is green plants, wild seeds and animals foods like earthworms and insects - for reals! Chickens don't eat corn. They're not meant to. This makes finding a chicken a little bit more tricky. Sometimes Whole Foods or the butcher in town will have free range chickens that have been fed their 'normal' feed, but when in doubt you can go to eatwild.com and search by state to see where the most natural and humanly raised food is near you!